Parmesan

Pizza Pasta

Who enjoys having fun with their food? I do! Let’s face it, I’m not in the running to win a Michelin star. Although I think I get 4 stars on this! (One from each of my kids). We have growing athletes in this house, so we eat a lot of pasta. And I don’t know one kid who doesn’t like pizza! Let’s just get crazy… As if we needed further proof that easy weeknight meals can be as amusing as they are tasty.

Serves 6-8

As organic as possible:

1 lb Penne pasta or pasta of choice

1 – 14 oz. jar/can or homemade Pizza sauce

1 – 15 oz. jar/can or homemade Tomato sauce

1 tsp Sugar

1 tsp dried Oregano

Salt and Pepper to taste

6 oz. Pepperoni, sliced *reserve 12-15 slices for topping, quarter the remaining

2 cups shredded Mozzarella or Italian cheese blend, divided

1/4 cup (approx) of freshly grated Parmesan

*Optional diced veggie “toppings”such as onion, green pepper, mushrooms, etc.

Preheat oven to 350°.

Cook pasta according to package instructions, less 1-2 minutes. *I like to salt my water when it comes to a boil, before adding dry pasta. Drain and return to pot.

In the meantime, in a sauce pan, combine pizza and tomato sauces, sugar (to balance tomato acidity), oregano,  quartered pepperonis, and any diced/sliced veggies. Stir until combined and warmed through. Taste for further seasoning, i.e. salt & pepper.

*Side note: this could easily be a vegetarian dish by omitting the meat! 😉

Pour the sauce mixture into the pot of noodles and stir. Place half of the saucy noodles in a large baking dish in an even layer. Sprinkle half of the shredded cheese on the first layer of noodles and repeat with remaining noodles and shredded cheese. Strategically place the full slices of pepperoni around the top of the pasta dish, followed by the grated Parmesan, to create your piece of art. Kiss your grouped finger tips and throw your hand in the air while shouting “Bellissimo!”

Place the loaded baking dish into the oven for 25-30 minutes, until the cheese is melted and the top pepperonis are starting to brown on the edges. Yum!

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*It might also be noted that I reserved some of the saucy noodles, which I placed in a separate small baking dish for my dairy-free son. (Which you may or may not need to do yourself.)

 

Baked Parmesan Zucchini Bites

I love zucchini. It’s a green vegetable with a creamy, almost buttery, texture when baked. Top it with a little pepper and salty Parmesan, and well you’ve got yourself a tasty treat. But let’s take this one step further and serve it with a side of marinara dipping sauce. Oh my goodness! Guiltless indulgence is like an oxymoron when it comes to healthy eating… but it does exist!

As organic as possible:

Snack serves 2 (or a hungry 1) 

Olive oil cooking spray

2 Medium Zucchini, washed, dried and sliced into 1/4 inch rounds

3 oz. Freshly grated Parmesan cheese

Coarse Kosher salt

Freshly ground Black pepper

Preheat the oven to 425°F. Line a baking sheet with parchment paper, lightly sprayed with olive oil. Place zucchini rounds on the oil-misted parchment paper, not touching eachother. Sprinkle with salt and freshly ground black pepper. Pinch a tiny mound of Parmesan cheese to top each slice of zucchini. Place baking sheet in the preheated oven and bake for 15 to 20 minutes, until Parmesan turns golden brown. Serve warm with a side of marinara. (And maybe an iced glass of S.Pellegrino?) Indulge.

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Pasta Carbonara

My husband has been in Germany all week on business. So what’s a girl to do, except make dishes that I want to try; that I know he wouldn’t eat anyway! Carbonara in general is a bacon and cream sauce; in this case they are whisked with eggs which are actually cooked by the hot pasta, creating this amazingly creamy and flavorful dish. If you haven’t had it, you might (as I did) be skeptical and think it’s going to taste like breakfast on noodles. I promise you that is not the case. It creates this delicious coating of velvety yum that when paired with the Parmesan and caramelized onion (nod to Tyler Florence) makes a meal into an event to remember. Now if I could only get my husband to like bacon.

As organic as possible:

1 lb Linguine (easily substituted by spaghetti or long noodle of your choice)

2 Tbsp Olive oil

10 slices bacon, cut crosswise into thin strips

1 yellow Onion, diced

4 Eggs

6 Tbsp heavy Cream

1/3 cup freshly grated Parmesan, plus more for serving

Freshly ground Black Pepper

 

Start the cooking process for the pasta according to package directions, but be sure to salt your water!

Heat the olive oil in a skillet, add bacon and onion. Let cook until bacon is crispy and onion is caramelized, about 8 minutes give or take. In the meantime crack eggs into a large bowl and whisk with cream, Parmesan and a little freshly cracked black pepper. When bacon and onion are ready, spoon some of it into the cream and egg and whisk, add the rest including all of the fat and continue to whisk a little until it makes an emulsion.

If we have our timing right, the noodles should be al dente and ready to come out of the boiling water. Using tongs or a pasta scoop, place a portion of the noodles into the egg sauce, and toss. Add the rest of the noodles and gently toss until all noodles are coated with the creamy mixture of deliciousness.

Serve with a little freshly cracked pepper and light grating of Parmesan. Buon appetito!

Recipe adapted from Tyler Florence’s Spaghetti Carbonara

Hot Artichoke Dip

I am a sucker for hot cheesy dips. Melted flavorful cheese is hard to resist. Period. Give me a cracker, a chip, or a spoon.  I know I’m not alone. The best part of these dips is that they are good all year round. Bring ’em to a pot luck or a party; you won’t disappoint anyone. I am also fond of artichokes. They are great hearty and healthy vegetables that can stand up to a lot of flavor. The combination is perfect as an appetizer, for a midday snack or a light meal …A little reminder that food can taste really good.

As organic as possible:

1 – 12 oz jar Marinated artichoke hearts, drained

1 – 14 oz can Artichoke hearts, drained

8 oz Cream cheese

1 cup Mayonnaise

1 tsp granulated Garlic

1/2 tsp Salt

1/4 tsp freshly ground Black pepper

1/8 tsp Cayenne pepper

3 Scallions (green onion), chopped

3/4 cup finely grated Parmesan cheese

1/2 cup freshly grated Parmesan cheese

Preheat oven to 350°.

Place half of the jar of marinated artichoke hearts into a food processor and set the rest aside. Add the can of drained artichoke hearts, cream cheese, mayonnaise, garlic, salt, pepper, cayenne and scallions into the processor and pulse (not to liquify) until all is incorporated together.

Chop the remaining marinated artichoke hearts into small bite size pieces. In a large bowl add artichoke mixture, chopped artichokes and Parmesan cheeses. Stir until combined. Check for taste, and adjust seasonings accordingly.

Spoon cheesy artichoke goodness into a medium sized baking dish and bake for 20-25 minutes, until hot and bubbly (and maybe just starting to brown around the edges). Serve with tortilla chips or crackers. Savor.

Adapted from The Pioneer Woman

Susan’s Mac & Cheese

Macaroni and Cheese is just such a real comfort food. It’s creamy, hearty and warm, and the perfect remedy for a cold day, rainy day or even a hard day. “Mac” short for “macaroni” is really a blanket term for whichever pasta one happens to choose. Big shells, little shells, cavatelli, cavatappi… cook it al dente, cover it with cheesy goodness and bake it until bubbly perfection. I’m in. This is my sister-in-law’s variation; it’s delicious.

As organic as possible:

8 oz “Mac” noodles (today we’re using medium shells)

1/4 cup Butter

2 1/2 Tbsp flour

2 cups Sharp cheddar

1/2 cup Parmesan cheese

3 cups of milk

 

Preheat the oven to 350°.

Cook pasta just short of the package recommendation (as they will continue to soften in the oven).

In a large sauce pan, make a roux using the flour and butter. (Over a medium heat, cook the flour and butter for a couple minutes, stirring regularly, and keeping watch not to burn.) Add milk, whisk. Add cheese and stir until melted. Mix sauce and noodles cover with bread crumbs or crumbled crackers. Bake until bubbly, about 45 minutes.

Parmesan Kale Chips

I don’t know what you may or may not be thinking, so let me just clarify… These are Delicious! They are crispy and salty, with more an earthier flavor than you could ever get from a potato chip. I think they would be a great side dish for any meal. But they are really just good on their own, a very easy starter, appetizer or snack.  They are perfect finger foods! (But check your teeth when you’re finished.) Only four ingredients and completely guilt free.

As found in Barefoot Contessa’s Make it Ahead:

1 Large bunch of flat-leaf kale

Good olive oil

Course salt

Plenty of freshly grated Parmesan cheese

Preheat the oven to 375°. Line 2 sheet pans with parchment paper.

With a sharp knife, remove and discard the hard rib from the center of each leaf, leaving the leaves. Place them on the sheet pans, drizzle or brush them with olive oil. Sprinkle with salt and bake for about 10 minutes, until crispy. Sprinkle with Parmesan cheese and bake for another 5-7 minutes. Cool and serve.

  • I like to brush them with the oil for even coverage. And yes, baking kale gives off a peculiar aroma (like many leafy greens and broccoli.)

Easy Oven-Baked Chicken Parm

Sometimes you get a craving and nothing else but a cheesy, salty, crusted piece of moist chicken will do. (Clearly I’m not a vegetarian.) This chicken is coated with a mix of Parmesan and Asiago, for maximum tantalizing flavor. It’s got a crispy outside and is moist on the inside, and it’s baked not fried. So basically it’s guilt-free. It’s great on it’s own, but I love it with my favorite marinara and pasta to make an easy Italian classic, Chicken Parmesan. Yum!

As organic as possible:

4 Chicken breast cut into strips (2-3 per breast lengthwise)

3/4 cup Mayonnaise (you can substitute with light mayo)

1/4 cup Italian seasoned dry bread crumbs

1/2 tsp Salt

1/4 tsp Black pepper

1/4 cup freshly grated Parmesan, plus more for serving

2-3 Tbsp (rounded) freshly grated Asiago

Preheat oven to 425°. Place mayo in a small bowl, set aside. In a shallow baking dish mix bread crumbs, salt, pepper and cheeses. Dredge each piece of chicken in the mayo, so that it has a nice even coating, removing excess. (You’re going to get your hands messy, but it’s worth it.) Then roll coated chicken around in bread crumb mixture until completely covered. Place covered chicken strips on a baking sheet (or two). Place in oven and bake for 20 minutes, until chicken is cooked through, and crust is browned and crispy.

While chicken is cooking, prepare noodles and warm your favorite marinara sauce for serving. (It hardly gets easier for a weeknight meal than that!) Top with more freshly grated Parmesan… Enjoy!

Molly O’s Cheesy Onion Bread

I don’t think I can capture the delight in words. This bread is so wonderfully delicious. It almost reminds me of a deconstructed French Onion Soup, and would be amazing dipped in au jus. The caramelized onions and Asiago add so much flavor, and the crusty bread gives so much texture… It’s a perfect bite.

As organic as possible:

2 Tbsp olive oil

1 large Yellow onion, finely chopped

1 cup Mayonnaise

1/2 cup Asiago

1/2 cup Parmesan

1/4 tsp Black pepper

1/4 tsp granulated Garlic (or powder)

1/4 tsp granulated Onion (or powder)

1 French baguette

Preheat the oven to 350º. Heat olive oil in a pan over medium heat (Side note: I also added a pat of butter because I like to caramelize my onions like that). Caramelize onions, stirring frequently so they don’t burn, looking for amber color. Add granulated garlic and onion, pepper and a pinch of salt. Remove from heat and let cool. In a bowl, mix mayo, cheeses and caramelized onions. Cut the baguette in slices on the diag. Spread mix on each slice. Bake for 15-20 minutes until golden brown. Sing.

BTW, Molly is a very good friend of mine and I can’t wait to share her cakes!

Lasagna

It’s not just Garfield who loves lasagna! I have explained to you before our high regard for Italian cooking. When the smell of garlic bread and baked pasta is in the house I want to pour a glass of vino, raise my voice a little and hug my babies. I can’t help myself, without any actuality I’m part Italian.

As organic as possible:

2 Tbsp olive oil
1 Yellow onion, diced
3-4 Cloves garlic, minced
2 lbs Ground hamburger (I prefer lean)
2 jars Homemade or store bought pasta sauce (about 50 oz)
1 lb Lasagna noodles

8 oz Cottage cheese
16 oz Ricotta cheese
8 oz Fresh Mozzarella, shredded and divided
3/4 cup Grated Parmesan, divided
1/4-1/2 tsp Salt
1/8-1/4 tsp Freshly ground black pepper
1 1/2 tsp Granulated garlic
1 tsp dried basil

Lasagna requires a few steps, but the difficulty is low. And once assembled it’s a make ahead dish that’s easy to throw in the oven, bake and serve.

Preheat the oven to 350º

I like to start with my sauce. Heat the olive oil in a large skillet on medium heat, add diced onion and let sauté about 2 minutes. Add garlic and let sauté another minute. Add beef, let cook until browned and drain. Pour in sauce and stir. Allow to simmer. Taste! Add seasonings accordingly.

In the meantime, start boiling pasta water and cook according to package directions (remember to salt your water and keep in mind the noodles are supposed to be “al dente,” still maintaining a little bite because they will continue to soften when in the oven). Drain and rinse the pasta under cool water to stop the cooking process and make the noodles easier to handle during assembly.

In a separate bowl, combine cottage cheese, ricotta, 2/3 of the shredded mozzarella, 1/2 cup Parmesan, 1/4 tsp salt, 1/8 tsp pepper, granulated garlic and basil. (Side note: I love cottage cheese in my lasagna; it has a tangy salty zing that I prefer over ricotta, and I have made my cheesy filling with it alone. However, ricotta gives that little bit of creaminess that cottage cheese in general is lacking, so I prefer the combination). Taste! Some cheeses are saltier than others, you want each part of your layering to taste equally delicious, so if this is flat add more salt and/or pepper now.

Ok. You’ve made it this far, so you might as well finish what you’ve started! In a large baking dish (or a 13X9 dish will do) place just enough sauce on the bottom, smearing it all over, so your noodles won’t stick. Line your noodles closely to each other so that you completely cover the pan (trimming noodles to fit like a puzzle if necessary). Using about a 1/3 of your cheese mixture spread the creamy goodness all over the noodles. Next use about a third of your pasta sauce to layer on top of the cheese. Repeat with the noodles and continue with cheese and sauce until you are out (you will most likely have left over noodles).

Cover with aluminum foil and bake in the oven for 30 minutes. (I did not forget about the remaining cheese…) When the kitchen timer goes off (or after you have watched the clock relentlessly for 30 minutes), carefully remove the baking dish from the oven and turn the oven up to 425º. Take off the aluminum foil and on the top layer of sauce, evenly sprinkle the remaining 1/3 shredded mozzarella and 1/4 cup Parmesan. Place back into the oven uncovered for about 15 minutes until cheese is browned and dish is perfect!

Allow to cool for about 10 minutes before attempting to serve. Not only will you spare the skin on the roof of your mouth, but this gives your dish time to set and will allow for you to cut into it without it spreading.

Caramelized Onion & Cheese Tart

Don’t you just love rustic looking tarts? They are like the most understated cool. Like, I’m all that and I’m not even trying. I’m totally flavorful and unpretentious. I could go on…  Just make the tart, it’s yummy and you’re going to like the way it looks on your table.

Tart serves 6

Crust:

2 cups flour

1 tsp salt

5 oz (10 Tbsp) cold and cubed unsalted butter

2 Tbsp ice cold water

1 large egg

Caramelized Onions:

3-4 medium onions (about 2 ½ cups), thinly sliced (and left in rings if possible)

2 Tbsp olive oil

2 Tbsp butter

1 tsp granulated garlic

½ tsp salt

¼ tsp freshly ground pepper

½ tsp dried thyme

Filling:

8 oz ricotta cheese

½ grated Parmesan

1 egg, beaten

¼ tsp freshly ground black pepper

Caramelized onions

Egg wash:

1 egg

2 Tbsp water

Place the flour, salt and butter in a food processor. Turn it on and let it process until it resembles course bread crumbs. Add the water, a tablespoon at a time and pulse. Add the egg and pulse again until it forms a doughish mass. (Add 1 more tablespoon of water if- and only if- need be.) Gently knead the dough and form into a ball, place in plastic wrap or in a plastic bag. Flatten slightly, so it resembles a disc (easier to roll out) and place in the fridge for at least 30 minutes.

To caramelize the onions, heat oil and butter in a saute pan on a medium heat. When butter starts to foam, add onions. Let them go a few minutes, stirring occasionally to avoid burning and promote even browning. After about 5 minutes, add the granulated garlic, salt, pepper (a sprinkling) and thyme. Stir to incorporate the seasoning and allow the onions to continue to cook, for about 25 more minutes, stirring occasionally but letting them do their thing, until all rich and golden and caramelized.

Preheat oven to 400 degrees. Remove dough from fridge and set aside. In a bowl mix mix ricotta, Parmesan, egg and pepper. When all combined, fold in onions and set aside. Mixture should be thick, not runny.

On a floured surface, roll out dough. The best part about the “rustic” tart is that it doesn’t have to be perfect in shape, so circle-ish is fine. Just try to keep it even in thickness. When rolled out about 10-11 inches, transfer and center dough on a baking sheet. Place the cheese and onion mixture in the center of the crust and fold up the edges all the way around. Brush the dough with the egg wash and place in the oven. Bake for about 25 minutes, until crust is golden. Allow to cool slightly before slicing and serving. Tart is rich and cheesy (and awesome) so I recommend serving it with something lighter, like a Mesclun salad with a vinaigrette dressing or apple slices.